Walter’s Artisan Bread was started at a family home in Buderim Queensland, this is Walter’s truly home grown sourdough born out of the desire for real bread ‘the good stuff.’

Never having been able to tolerate standard breads, David purchased Walter’s Artisan Bread who also started making his own bread, pizza bases and pasta at home in Sydney. He was amazed to see, that good bread needed nothing more than flour, water, salt and most importantly time which turns into something mouth watering.

The key to Walter’s outstanding sourdough is the traditional approach and good quality organic flour.

A mature ‘mother’(starter) known effectively as ‘MUM’ for flavour and long fermentation is what sets Walter’s sourdough bread apart from other breads.

The same goes for the pizza bases. Pizza poolish which gets extra time to ferment, which not only allows the dough to develop, but also makes the product easier on the gut. The secret to Walter’s success is a passion for good food and the understanding of traditional sourdough baking, you can taste it in every bite.